If you’ve never tried Cantucci before, you’re in for a real treat! These flavorful cookies are packed with almonds and have a delightful hint of lemon and orange. Best of all, they’re twice-baked to perfection, giving them their signature crunch.
But have you ever wondered where the name Cantucci comes from? Or why they’re baked twice? Let’s dive into the history and some useful baking tips before getting to the delicious recipe!
The History Behind Cantucci
Cantucci, also known as biscotti di Prato, originate from the Tuscany region of Italy. The name Cantucci comes from the Latin word cantellus, meaning a small piece or slice of bread. These crunchy delights were initially made as a long-lasting food for travelers and soldiers due to their extended shelf life.
Their signature crunch comes from the twice-baking method, which removes moisture, making them perfect for dipping in coffee, tea, or the traditional Italian pairing—Vin Santo, a sweet dessert wine.
A Few Handy Tips Before You Bake
Cantucci may be easy to make, but a few simple tricks can ensure success every time:
- Almond-Dough Ratio: The dough has a high almond content, which can make rolling and shaping tricky. If an almond pops out, just press it back in.
- Cutting the Cantucci: Let the baked logs cool for about 5-8 minutes—just enough to handle them without crumbling. Use a sharp serrated knife and a gentle sawing motion to get clean slices.
- Toasting Almonds? You can toast the almonds beforehand for extra depth of flavor, but honestly, I love using them raw. The cookie itself is so packed with flavor that the difference is minimal.
- Drying Time: If you prefer a slightly softer crunch, bake them for just 10 minutes during the second bake. They will continue to harden as they cool. For extra crunch, leave them in for the full 15 minutes.
Now, let’s get to the good part—making these irresistible cookies!
Classic Cantucci Recipe
Ingredients:
200g Almonds (with skin on)
200g (1 cup) Castor sugar
1 tbsp Lemon zest
1 tbsp Orange zest
190g (1 1/2 cups) All-purpose flour
1 tsp (5g) Baking powder
1/2 tsp (3g) Salt
2 Eggs, Room temperature
45ml Honey
5ml Vanilla extract
75g (1/3 cup) Butter, melted and cooled
Directions:
- Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Prepare the almonds: Roughly chop half, leaving the rest whole.
- Infuse the sugar: In a bowl, combine the sugar with the lemon and orange zest. Rub them together with your fingertips to release the citrus oils.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Stir in the sugar mixture.
- Combine wet ingredients: Add the eggs, melted butter, honey, and vanilla extract to the flour mixture. Mix gently with a stand mixer using a paddle attachment until just combined—don’t overmix!
- Fold in the almonds until evenly distributed. The dough will be soft—resist the urge to add extra flour!
- Shape the logs: Divide the dough into 4 equal portions and roll each into a 25cm (10-inch) log. Place them on the prepared baking sheet, leaving space between them. Use wet hands to smooth the dough.
- First Bake: Bake for 20-25 minutes or until lightly golden.
- Cool slightly: Remove from the oven and reduce the temperature to 150°C (300°F). Let the logs cool for 5-8 minutes—they should be firm but still warm.
- Slice the cookies: Use a sharp serrated knife and gently saw through the logs to create 1.5cm (1/2-inch) slices.
- Second Bake: Stand the slices upright on the baking sheet and bake for 10-15 minutes until crisp.
- Cool completely on a wire rack. They will harden further as they cool.
Enjoy Your Homemade Cantucci!
Now that your kitchen smells absolutely amazing, it’s time to enjoy these crunchy, nutty treats! Serve them with a cup of coffee, dip them in tea, or for the ultimate Italian experience, pair them with a glass of Vin Santo.
Happy baking!
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